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Slow Cooker Turkey Cabbage Soup

This slow cooker turkey cabbage soup is made with ground turkey and lots of vegetables. It's that rare unicorn of a delicious comfort food that's also totally healthy. And, of course, it's super duper simple.

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Over the summer, my mom made a ginormous batch of this turkey cabbage soup to take on our family's vacation for the week. The plan was that we'd stash it in the fridge, and eat it for lunch all week long. Unfortunately, it was gone on the second day!

Since it's chock full of veggies, we thought that the soup would only be popular with the grown-ups in the house, but once the kids got a taste of it they gobbled it up, too. (Get the turkey pun?) :)

When my mom came to visit us in Houston last month, I asked her to make the turkey soup again. This time, I took notes so I could share it with y'all!

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More hearty poultry soups: 30-minute Chicken Tortilla Soup

You don't have to make this soup in a crockpot / slow cooker. A big soup pot on the stove top will do just fine. But there's something so nice about getting everything prepped in the morning, and coming home to dinner all and warm and waiting.

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Aren't slow cookers the best?

With the holidays right around the corner, this is the perfect time to share the recipe. First of all, it provides a nice, healthy balance to all of the holiday indulgences that are about to occur.

It would also be a delicious way to use up any leftover turkey you've got hanging around after your Thanksgiving or Christmas meal. Just cube it up and toss it into the slow cooker in place of the browned ground turkey.

More ground turkey recipes: Cajun Turkey Meatloaf

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Cooking Note: This makes a pretty big batch. So if you're a) only feeding 2-3 people, or b) have a slow cooker that holds less than 6 quarts, you might want to cut the recipe in half.

Serving Note: If you've read my blog before, you already know that crusty bread is a MUST with any soup recipe. Throw some ciabatta in the oven, and prepare to soak up every last bit of brothy deliciousness.

Slow Cooker Turkey Cabbage Soup

Ground turkey soup made with cabbage and vegetables and the slow cooker. Light, delicious and Whole30 approved!
4.67 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Servings: 8
Calories: 295kcal
Author: Kate

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 8 cups chicken stock
  • 1 ½ lbs ground turkey breast
  • 1 small onion diced
  • 4 carrots chopped
  • ½ head green cabbage chopped
  • 2 cloves garlic minced
  • 28 oz diced tomatoes with Italian seasonings
  • 1 - 1 ½ teaspoon kosher salt
  • freshly ground pepper

Instructions

  • In a skillet, saute onions, garlic and carrots in olive oil for about 3-4 minutes, or until onions become soft. Crumble ground turkey into the pan and cook until no longer pink, stirring and breaking up any large chunks. Place meat and vegetable mixture into a slow cooker. Add tomatoes and cabbage.
  • Pour broth over top.
  • Cover and cook on high for 6-7 hours or until cabbage is tender.
  • Add salt to taste, starting with 1/2 teaspoon and working up from there.
  • Serve with a dash of freshly ground pepper and a slice of crusty bread.

Nutrition

Calories: 295kcal | Carbohydrates: 20g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 575mg | Potassium: 833mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5335IU | Vitamin C: 33.5mg | Calcium: 93mg | Iron: 2.8mg
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Recipe Rating




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Pamela Riley

Wednesday 28th of November 2018

Made this today. Delicious!! I cut the recipe in half, used leftover cubed turkey, and added a couple tablespoons Worcestershire sauce. Served with crusty French bread. My family ate it ALL! Great soup on a cold day!

SYLVIA Hero

Tuesday 7th of February 2017

LOVE SOUPS..Thank you

Pattie

Tuesday 6th of December 2016

I love cabbage - and with the turkey, thought it would be healthy. It was good, but only after I "doctored" it up -- adding more chicken broth and Italian seasonings. When cooked per the recipe, it had no taste. I also sprinkled cheese on the hot soup - defeating the purpose of healthy and gluten free -- but giving it much more taste. So, we thoroughly loved it -- but only after I added a few things.

Alyssa

Tuesday 6th of December 2016

I appreciate your feedback, Pattie! I'll play with the ingredients the next time I make it, but I think almost all soup recipes need a little "doctoring" to make them suit individual tastes, especially since the flavor can vary depending on the type/brand of tomatoes and broth you use (low sodium vs. regular). And I totally agree that cheese makes everything better. I don't think it's unhealthy in moderation -- it adds extra protein! ;)

Angela Pries

Monday 21st of November 2016

Yay, a new soup recipe!

Love, Another soup lover XOXO

Linda

Monday 21st of November 2016

I love cabbage in soups, will be trying this very soon.

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